Versatile Rice Bowl/Salad

Angi made this for a family party we had a while ago, and it was so yummy. I dream about it! It is perfect for a party because you can ask people to bring the different parts of it. Or you can just make the sauce and drink it...that is a good idea too!

http://alltimeever.com/a-very-easy-and-versatile-salad-with-chicken/

Chow Mein Noodels

Last but not least, here is a recipe I really like. It is good for when you need a vegetarian meal, which doesn't happen very often at our house!

http://www.favfamilyrecipes.com/2012/12/our-version-of-panda-express-chow-mein.html

So this recipe only calls for  celery and onions, but I made it yesterday and loaded it with veggies and it was way good. I added zucchini, broccoli, green peppers, and onions. Yum.

Spring Rolls: Almost a Pintrosity!

OK. So I made these spring rolls the other night and they turned out pretty good, I thought. It could have gone way wrong if I had made them as spicy as they say too, but luckily logic kicked in for me and I didn't!

Here are some tips if you are going to make them:

• Spring roll wrappers are NOT by where the egg roll and wonton wrappers are. They are by the Asian food and are in a package. They are dried brittle circles that you soak in water! Not was I was looking for in the first four stores I went to.
• The recipe calls for 4 TBS of crushed chillies. I think they may mean tsp.  But either way, I would leave this out. I only put 1 TBS in, and it was too spicy. They would have been really yummy without any.
• Be generous with the noodles. They taste yummy. Also, she doesn't really say what to do with the rice vinegar. I just poured some over the noodles once they were done cooking and drained.

I think that is it. Enjoy!

http://basil-albi.blogspot.ca/2011/10/spring-rolls-with-spicy-peanut-sauce.html

Pineapple Curry...Straight from Thailand

I thought I would give Amy something yummy to use her basil for. Italian food is good and all, but basil is way better used in Thai food! It's a staple there! So here you go:

Ingredients

2 tbs thai red curry paste*

1 can coconut milk

1can water (less if you want it to be creamier)

2 chicken bouillon cubes

2 chicken breasts diced

2 medium zucchini

1tbs fish sauce or 1 tsp salt

Mushrooms

1 can pineapple chunks

fresh basil leaves

*Note: You can use more or less curry paste depending on how spicy you like it! sometimes I start with just 1 TBS and then later add another if I want it spicier or think that whoever I am making it for can handle it!)

Directions:

1. Heat a little oil in a pan and then put in the curry paste. Cook it until it is fragrant (won't take long and everyone in your house will be coughing).

2. Add the coconut milk, water, and bouillon cubes. When it is boiling, add the chicken and let it cook in the mixture.

3. When the chicken is cooked, add the zucchnini, pineapple (drained),  fish sauce or salt, and mushrooms. Let cook until boiling.

4. Test and see if it is tasty. If not, add a little more curry paste, fish sauce or salt, pineapple juice (or sugar).

5. When you get it to where you like it, remove from heat and add basil leaves to the top and cover for another few minutes.

6. Serve over rice...Jasmine is the best :)

Yum! Maybe I should make some.

This recipe can be easily adapted for other curries. If you want a green curry, follow all the steps, but omit the pineapple part. I'll try to get you another good basil recipe in the next week or so.

Rumbi Rice Bowls

I think Angi introduced me to Rumbi Rice Bowls probably 5 years ago and I was excited to find this recipe. I make this teriyaki sauce and put some chili garlic sauce in it to taste instead of making the sauce they have listed. It is super yummy!

http://www.favfamilyrecipes.com/2011/04/our-version-of-rumbi-rice-bowls-with-rumbi-rice.html

Gyoza (Pot Stickers)

1 lb. ground pork or beef
4 cloves garlic minced (we always add more)
1/2 cabbage finely chopped (I use my mini chopper and do it in batches...or a food processor would work great)
4-6 green onions chopped
2 tsp. soy sauce
1 tsp minced ginger

Package round pot sticker wrappers

Soy sauce and rice vinegar to dip (the proportions are about 1:1, with a little more vinegar)

Mix together well. Fill skins with about 1 spoonful of mixture. Fry in oil until bottom is golden brown. Then add 1/4 cup water to pan and cover until water is boiled away, about 4 minutes.

The package of wrappers should show you how to fold them. :)

Serve with rice. Dip pot stickers in soy sauce/rice vinegar mixture and eat. Eat with edamame recipe I posted earlier. YUMMY!!

Veggie and Noodles With Thai Coconut Curry Sauce

http://www.ourbestbites.com/2010/07/veggies-and-noodles-with-thai-coconut-curry-sauce/

This is sooooo good! I think you will all love it!

Orange Chicken...

 Orange Chicken is Corlan's favorite. Here is a recipe he really likes. Enjoy!

http://tastykitchen.com/recipes/main-courses/orange-peppered-chicken/?print=1

Taiwanese Edamame Snack

Ingredients:	16 oz. Package of Edamame (soy beans in their pods) Sauce: ¾ cup soy sauce 1 T. sesame oil Chili garlic sauce to taste (1 t. for mild, more for spicy!)
Directions:	If your edamame are uncooked, cook them in rapidly boiling water for 3-5 minutes. Rinse in cool water. Then add sauce and toss. Chill and eat!